Chicken breast and lentils from the pan

Ingredients for 4 servings:

• 200 g chicken breast fillet(s)
• 1 onion(s)
• 2 m.-sized carrot(s)
• 1 m.-large braised cucumber(s)
• 1 slice(s) bacon, fattier
• 175 g lentils
• 600 ml chicken broth
• 2 tbsp sour cream
• e.g. salt and pepper
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

delicious pan dish, quick to prepare

Cut the chicken breast fillet into bite-sized pieces. Peel and chop the onion. Clean and finely chop the carrot. Peel and halve the gherkin, and scrape out the seeds. Then finely chop. Dice the bacon and fry in a large pan or pot. Fry the chicken breast fillet in the bacon fat until golden brown, season with pepper and salt. Add the onions and sauté. Once browned, add the carrots and gherkin and cook over high heat for about 5 minutes. Then reduce the heat, add the lentils to the pot, and pour in the chicken stock. Cover and simmer for about 30 minutes, stirring occasionally. Soaking the lentils will reduce the cooking time; refer to the package instructions for details. Finally, stir in the sour cream, add the chopped parsley, and season again with salt and pepper, if desired. Serve.